Vegan Cream Of Mushroom Soup Recipe
User Reviews
5
-
Prep Time
15 mins
-
Additional Time
15 mins
-
Total Time
30 mins
-
Servings
4 servings
-
Calories
419 kcal
-
Course
Main Course, Soup
-
Cuisine
American
Vegan Cream Of Mushroom Soup Recipe
Description
The Vegan Cream Of Mushroom Soup Recipe blends raw cashew nuts with brown or white button mushrooms cooked in olive oil, onions, garlic, and fresh thyme. The mushrooms are first sautéed until golden and crisped, then deglazed with white wine to enhance their earthy taste. After cooking the aromatics, the mixture is partly blended with soaked cashews and vegetable broth for a creamy, velvety soup base without dairy. Finally, the browned mushrooms are returned to the pot and simmered to meld flavors.
The soup has a rich consistency balanced by the tender mushroom pieces and aromatic herbs. Cooking the mushrooms until golden and adding wine adds depth, while the cashews provide creaminess without using cream or milk. Chopped garlic and thyme layer in fragrance and flavor.
Serve this vegan mushroom soup with crusty homemade croutons to add crunch and extra heartiness. It works well as a warming appetizer or a light meal during cooler weather.
Leftovers keep well refrigerated for 3-4 days or can be frozen up to 2 months. To serve, reheat gently on the stove and add croutons fresh. Preparing the croutons by tossing torn French bread with olive oil and baking until crispy intensifies texture contrast.
Ingredients
- 1 cup cashew nuts 150 g, raw unsalted
- 4 Tbsp olive oil divided, 60 mL
- 16 oz button mushrooms brown or white, 453 g, sliced
- ¼ cup white wine 60 mL
- 1 medium yellow onion finely chopped
- 6 cloves garlic minced
- 1 Tbsp thyme fresh leaves
- 4 cups vegetable broth 1 L
- ½ tsp salt
- ¼ tsp black pepper ground
- crouton optional for serving, crusty homemade
Instructions
- Soften Cashews: Pour very hot water over cashews and let them soak while you prepare the rest of the recipe.
- Cook Mushrooms: Add 2 Tbsp of olive oil to a large pot and set over medium heat. Add the mushrooms and cook until golden brown and crispy, about 10 minutes. Add wine to the pan, scraping the bottom of the pan with a spatula to get all the tasty flavor bits back into the mushrooms. Cook, uncovered, until the wine has evaporated. Remove mushrooms from the pan.
- Cook Aromatics: To the same pan, add 2 remaining Tbsp of oil, onion, garlic, and thyme. Cook until the onion is soft and translucent.
- Blend: Add vegetable broth to the pot and stir. Ladle about half of the mixture into a standing blender. Drain cashews and add them to the blender too. Blitz until smooth and creamy, being sure to leave the lid ajar if your mixture is hot.
- Assemble: Add the creamy cashew mixture back to the pot along with the cooked mushrooms, salt, and pepper. Let simmer, uncovered, for 15 minutes—it should thicken up by this time. Taste and add more salt if needed, then serve warm.
Notes
- Soak cashews in very hot water before blending to achieve a smooth, creamy texture in the soup.
- Use homemade croutons made from torn French bread tossed with olive oil and baked until golden for serving.
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days or freeze for up to 2 months.
- Reheat the soup gently on the stove and add fresh croutons when serving for best texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 419 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 419kcal | 21% |
| Carbohydrates | 20.5g | 7% |
| Protein | 15.5g | 31% |
| Fat | 32g | 49% |
| Saturated Fat | 5.6g | 28% |
| Cholesterol | 0mg | 0% |
| Sodium | 969mg | 40% |
| Potassium | 885mg | 19% |
| Fiber | 2.8g | 11% |
| Sugar | 5.9g | 12% |
| Calcium | 43mg | 4% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
